Ingredients: For the Raspberry Sauce: 150g fresh raspberries 20g caster sugar For the Parfait: 2 eggs, separated 50g caster sugar ½ tsp vanilla paste 200g double cream 40g chopped pistachios Med Cuisine Sweet Sesame Butter Instructions: Prepare the Raspberry Sauce: In a small saucepan, combine the raspberries and sugar. Cook over medium heat for about 5 minutes, stirring occasionally to prevent sticking. Strain through a sieve, discard the seeds, and transfer the sauce to a ramekin. Cover with cling film placed directly on the surface to prevent skin formation. Allow to cool. Prepare the Loaf Tin: Grease a small loaf tin (20 x 8 x 5 cm) and line it with a double layer of cling film for easy parfait removal. Make the Parfait: In a stand mixer, whisk the egg yolks and 50g caster sugar until thick and pale. In a separate bowl, whip the double cream until stiff peaks form, then gently fold it into the yolk mixture. In another clean bowl, whisk the egg whites to stiff peaks and carefully fold into the cream mixture to keep the volume. Fold in the chopped pistachios. Assemble the Parfait: Pour a layer of the parfait mixture into the prepared tin, add a drizzle of raspberry sauce and dollops of Sweet Sesame Butter. Repeat layering until all ingredients are used. Freeze overnight. Serve: To serve, invert the parfait onto a serving dish, peel off the cling film, and let it sit for a few minutes to slightly soften. Garnish with fresh raspberries, additional chopped pistachios, mint, and a drizzle of Sweet Sesame Butter. Enjoy this delightful and elegant dessert perfect for special occasions or a luxurious treat!
